Stuffed Pepper Skillet
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- 1 medium red onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 medium orange bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 1 tablespoon smoked paprika
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1(14.5-ounce) can no-salt-added diced tomatoes with basil, garlic and oregano
- 1 (8.8-ounce) package precooked microwaveable brown rice
- 1/2 cup unsalted beef stock
- 1 tablespoon red-wine vinegar
- 1 cup shredded low-moisture part-skim mozzarella cheese
- Chopped fresh oregano for garnish (optional)
Instructions
- Preheat oven to 400°F. Heat oil in a large ovenproof skillet over medium-high heat until shimmering. Add ground beef; cook, stirring often and using the back of a spoon to break up the beef, until no longer pink, about 5 minutes. Stir in tomato paste; cook, stirring constantly, until the paste darkens in color, about 1 minute. Add onion, bell peppers, paprika, Italian seasoning, garlic powder, salt and crushed red pepper; cook, stirring often, until the vegetables are tender-crisp, about 6 minutes. Remove from heat. Stir in tomatoes, rice, broth and vinegar.
- Cover the skillet with a lid or foil. Bake until the rice is tender, about 10 minutes. Sprinkle with mozzarella. Bake, uncovered, until the cheese is melted and beginning to bubble, about 8 minutes. Garnish with oregano, if desired. Additional reporting by Carrie Myers, M.S. and Linda Frahm
